vasukicookerytips-snacks.blogspot.com

Snacks

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.

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Snacks | vasukicookerytips-snacks.blogspot.com Reviews

<META> DESCRIPTION

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.

<META> KEYWORDS

1 snacks

2 pages

3 uppu seedai

4 ingredients

5 salt to taste

6 posted by vasukimurali

7 no comments

8 email this

9 blogthis

10 share to twitter

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Snacks | vasukicookerytips-snacks.blogspot.com Reviews

https://vasukicookerytips-snacks.blogspot.com

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.

INTERNAL PAGES

vasukicookerytips-snacks.blogspot.com

1

Snacks: Sabhudana Vada (Javarisi Vadai)

http://vasukicookerytips-snacks.blogspot.com/2011/04/sabhudana-vada-javarisi-vadai.html

Monday, April 18, 2011. Sabhudana Vada (Javarisi Vadai). Sabhudana (javarisi) - 2 cups (250 gms). Potatoes - 2 nos. Methi leaves - 1 table spoon(Fresh or Dried ones). Fresh coriander - 1 table spoon. Sauf - 1 table spoon. Green chilies - 4 nos. Turmeric powder - 1/2 tea spoon. Cooking oil for deep frying. 1 Wash and soak sabhudana for 6 - 7 hrs. 2 Cook, peel and mash potatoes. 3 Finely chop methi (if fresh ones). 4 Finely chop coriander leaves and green chilies. 10Its an excellent snack with tea.

2

Snacks: Corn Vada (Pakoda)

http://vasukicookerytips-snacks.blogspot.com/2011/02/corn-vada-pakoda.html

Wednesday, February 2, 2011. Corn - 2 cups. Corianders - 2 table spoons. Green chillies - 3 nos. Sauf - 1 tea spoon. Bengal gram flour- 1 - 2 table spoons. Cooking oil for frying. 1 Crush coarsely the corn kernels. 2 Add finely chopped corianders, green chillies and sauf. 3 Also add bengal gram flour (besan) just enough to make the crushed corn tight for frying. 4 Heat oil in a kadai. 5 Make the corn mixture into vadas and deep fry in low flame. 7 Corn vadas (pakodas) ready. Serve hot with tomao sauce.

3

Snacks: Methi Pakoda

http://vasukicookerytips-snacks.blogspot.com/2011/03/methi-pakoda.html

Wednesday, March 23, 2011. Fresh Methi leaves - 150 gms. Bengal gram dal(Besan) - 4 table spoons. Rice Flour - 4 table spoons. Wheat flour (Atta) - 4 table spoons. Rava - 2 table spoons. Fennel seeds (Sauf) - 1 table spoon. Red chili powoder - 1 table spoon. Sugar - 1 tea spoon. Cooking oil for deep frying. 1 Wash and finely chop the fresh methi leaves. 2 Add all the ingredients except oil and mix thoroughly. 3 Add water little by little and make it into a thick dough. 4 Heat oil in a kadai.

4

Snacks: Potato Bonda

http://vasukicookerytips-snacks.blogspot.com/2012/03/potato-bonda.html

Friday, March 2, 2012. Potatoes - 250 gms. Onion - 1 small. Green chilies - 2 nos. Turmeric powder - 1/2 tea spoon. Garam masala powder - 1/2 tea spoon. Bengal gram powder) - 2 table spoons. Rice flour - 1 table spoon. Cooking oil for deep frying. 1 Boil, peel potatoes and keep it aside. 2 Finely chop onions, green chilies. 3 Heat 1 tea spoon of oil in a kadai, add finely chopped onions and green chilies, fry till raw smell goes off. 5 In a bowl take the bengal gram powder, rice flour and salt.

5

Snacks: Uppu Seedai

http://vasukicookerytips-snacks.blogspot.com/2012/09/uppu-seedai.html

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough.

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vasukicookerytips-egglesscakes.blogspot.com

Egg-less Cakes & Juices: Fanta

http://vasukicookerytips-egglesscakes.blogspot.com/2011/05/fanta.html

Egg-less Cakes and Juices. Tuesday, May 24, 2011. Sugar - 750 gms. Lemon Salt - 2 Tea Spoon. Orange Essence - 2 Tea spoons (20 ml). Orange colour - 1/4 Tea spoon. 1 Take 500 ml of water in a thick bottomed vessel and add sugar to it. 2 Also add the lemon salt to it and allow it to boil till the sugar melts and mixes well. 3 Remove from stove and allow it to cool to room temperature. 4 Add the orange essence and orange colour and store in air tight bottle. 6 Serve chilled with snacks.

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Thursday, December 8, 2011. Wheat flour (Atta) - 2 cups. Methi(Fresh Fenugreek) - 1 cup. Green chilies - 3 nos. Garlic - 5 - 6 pearls. Ginger - 1 inch. Curd - 1 cup. Coriander powder - 1 tea spoon. Jeera powder - 1 tea spoon. Red chili powder - 1 tea spoon. Turmeric powder - 1/2 tea spoon. Asafoitida (Hing) - 1/2 tea spoon. Jaggery (Gud) - 1 tea spoon. Ghee - 1/2 cup. 1 Clean, wash and chop fresh fenugreek leaves. 2 Grind together green chilies, garlic and ginger. Friday, August 19, 2011. Gingely (Til) -...

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Rice Varieties

Rice is a main course in every Indian kitchen Rice is combined with many variety of vegetables and pulses and made into delicious dishes. In this page I am planning to upload maximum variety of rice combinations I cook in my kitchen. Rice is also served with chutney, sambar etc. This blog has other pages having chutney and sambar varieties. Tuesday, January 17, 2012. Coriander Rice (Kothamalli Sadam). Rice - 1 cup. Fresh coriander - 1 bunch. Onion - 1 no. Green chilies - 3 nos. Ghee - 2 table spoons.

vasukicookerytips-snacks.blogspot.com

Snacks

Thursday, September 6, 2012. Rice - 1 cup. Udad dal - 2 table spoons. Ghee - 4 table spoons. Sesame seeds - 2 table spoons(Optional). Asafoitida - 1 tea spoon. Grated coconut - 2 table spoons. Cooking oil - for deep frying. 1 Wash and spread the rice in a thin cotton cloth in shade and allow it to dry for 2 hrs. 2 Fry the urad dal in a kadai without adding any oil. 3 Mix the rice and fried dal together and grind it to soft flour and sieve it nicely. 5 Make small balls from the dough. Bread - 8 slices.

vasukicookerytips-sweets.blogspot.com

Sweets

Wednesday, June 1, 2016. Fresh coconut - 2 cups (finely grated or desiccated). Desiccated coconut - 2 table spoons. Sugar or grated jaggery - 3/4 cup. Milk - 1/2 cup. Milk maid - 1 cup(This can be used instead of milk and sugar). Ghee - 2 table spoon. Cardamom powder - 1 pinch. 1 Heat a heavy bottom kadai, add ghee to it. 2 Add the grated coconut to the kadai and saute for a few minutes. 3 Add sugar and milk to the coconut and mix it thoroughly and keep the stove in low flame. Friday, June 29, 2012.

vasukicookerytips-vegetable-varieties.blogspot.com

Vegetable Varieties

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